Medieval Arab cookery
Author(s)
Bibliographic Information
Medieval Arab cookery
Prospect Books, 2001
- Other Title
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الطبيخ العربي في العصور الوسطى
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Note
Includes bibliographical references and index
English translations of various original Arabic works, with some Arabic
Title also in Arabic
Description and Table of Contents
Description
Arabic cooking is the most exciting new influence on avant-garde British cookery. The incredible balance of spices and fruit, the piercing aromas of herbs, devastating sweetmeats: described by authors such as Claudia Roden and Anissa Helou - these will make a real impact in restaurants and in our homes. This book gives the necessary historical foundation. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and (most vital of all) Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Claudia Roden acknowledges their inspiration in her foreword, particularly as explained to herby the legendary French linguist, sociologist and scholar Maxime Rodinson. "Medieval Arab Cookery" has 3 authors. There are translations of 2 complete medieval texts. The first is the pioneering translation of a 13th-century cookbook by the late Professor A. J. Arberry. Hitherto, it has been locked in a back-number of the journal "Islamic Studies" since its first printing in 1939.
Then, there is a translation of a 15th-century cookbook (reflecting Egyptian practices) by the American scholar, Charles Perry - this is new, the source never before explored. French essays by Maxime Rodinson are here translated, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery literature. Finally, Charles Perry has written a dozen essays on medieval Arab cookery. He is the most active scholar in this field in the world today. His contributions to the famed Oxford Symposium on Food and Cookery since 1981 are a highlight of its proceedings. He writes for a living for the "Los Angeles Times". Claudia Roden, Britain's best writer on Middle Eastern cookery, writes a foreword and an appreciation of the work of her friends.
Table of Contents
Foreword - Claudia Roden A Baghdad Cookery Book (Kitab al-tabikh) - A.J. Arberry Studies in Arabic Manuscripts Relating to Cookery - Maxime Rodinson Romania and other Arabic Words in Italian - Maxime Rodinson Ma'muniyya East and West - Maxime Rodinson Venice, the Spice Trade and Eastern In.uences on European - Cooking Maxime Rodinson What to Order in Ninth-Century Baghdad - Charles Perry Elements of Arab Feasting - Charles Perry Couscous and its Cousins - Charles Perry Buran: Eleven Hundred Years in the History of a Dish - Charles Perry Notes on Persian Pasta - Charles Perry Shorba: A Linguistico-Chemico-Culinary Enquiry - Charles Perry Isfidhabaj, Blancmanger and no Almonds - Charles Perry The Wine Maqama - Charles Perry The Description of Familiar Foods (Kitab wasf al-at'ima al-mu'tada) - Charles Perry Introduction Concordance of recipes Text Appendix: The Ziyadat Kitab al-Tibakha: A Fifteenth-Century Cookbook - Charles Perry Medieval Arab Fish: Fresh, Dried and Dyed - Charles Perry A Thousand and One 'Fritters': The Food of The Arabian Nights - Charles Perry The sals of the Infidels - Charles Perry Index of Foreign Words General Index
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